Charlotte'S Chicken Soup
A hearty chicken soup with tender meat, fresh herbs, and vegetables, perfect for comforting meals and family gatherings, combining savory broth with noodles or rice.
Ingredients
- 1 chicken, cut into 8 to 10 pieces, skin removed, bone-in ⓘ
- 8 cups chicken broth ⓘ
- 3 large garlic cloves, chopped ⓘ
- 1/2 cup chopped onions ⓘ
- 2 tablespoons fresh thyme or 2 teaspoons dried thyme ⓘ
- 2 carrots, peeled and thinly sliced ⓘ
- 2 celery stalks, sliced ⓘ
- 8 ounces dried wide egg noodles or 1 cup uncooked long grain rice ⓘ
- 1/2 cup finely chopped fresh parsley
Instructions
- Pat chicken parts dry and season with salt and pepper.
- Brown chicken in a heavy Dutch oven with 1 teaspoon canola oil over medium-high heat for about 6 to 8 minutes, turning once.
- Add chicken broth and bring to a boil.
- Reduce heat, cover partially, and simmer until chicken is cooked through, about 20 minutes.
- Using tongs, transfer chicken to a large bowl and let cool.
- Debone the chicken and cut into bite-sized pieces.
- Skim fat off the broth and return it to a simmer.
- Add chopped onions, sliced carrots, sliced celery, and thyme to the broth.
- Simmer until vegetables are softened, about 8 minutes.
- Stir in noodles or rice and cook until tender, about 5 minutes for noodles or until rice is done.
- Return chicken to the soup and stir to combine.
- Season with salt and pepper to taste and serve.
Nutrition & Diet Analysis (per serving)
401
kcal
20% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Low-fat
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).